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Whipped Cream Structure Measured by Quantitative Stereology
whipping cream heat treatment stabilizer stereology
2008/3/28
Whipping cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these process...
期刊信息
篇名
Invited Review: Applied Stereology in Materials Science and Engineering
语种
英文
撰写或编译
撰写
作者
Liu Guoquan(刘国权)
第一作者单位
北京科技大学
刊物名称
Journal of Microscopy (Oxford,UK)
页面
1993,Vol.17,Part1:57-68
出版日期
...